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Croquettes De Riz

Rice croquettes are fried balls of rice mixed with minced fowl or sweetbreads, coated in Parmesan and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and parmesan cheese work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 879 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Croquettes De Riz

Ingredients

Directions

Cook the rice

  1. Clean and wash the rice.

  2. Put the rice in a saucepan with cold water and boil for 1 minute, then strain.

  3. Add 1½ cups of broth and stew gently until the rice breaks easily with a spoon. If the liquid dries too much, add more broth.

  4. Mix in 1 tablespoon of white sauce, 2 tablespoons of grated Parmesan, and a pinch of white pepper.

Shape and fry

  1. Shape the rice into cups in your hand and fill with minced fowl, game, or sweetbreads mixed with white sauce.

  2. Close the cups and roll them into balls.

  3. Coat with a mixture of 2 tablespoons grated Parmesan and 4 tablespoons bread crumbs, sticking with egg yolks.

  4. Fry in lard until light brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Parmesan cheese + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together577 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Parmesan cheese + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Starch that softens into a thick, creamy mass that holds the croquette shape.
Broth
Cooks the rice and supplies moisture and savory flavor.
White sauce
Adds richness and moisture, binding the rice so it holds together when shaped.
Parmesan cheese
Adds savory flavor and helps the coating brown during frying.
Egg yolks
Act as a binder so the bread crumb coating sticks to the shaped balls.

The step that matters

Stewing the rice in broth. Rice must absorb liquid slowly over gentle heat so it becomes soft and cohesive. If it dries out or cooks too fast, the mixture will be too stiff or uneven to shape and may crack when rolled.

Swap the white pepper

How well each one fits the dish's main ingredients (rice, sauce, parmesan cheese, egg, bread):

  1. Capersfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against rice, sauce, parmesan cheese, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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